4.7 Review

Nanoencapsulation of unsaturated omega-3 fatty acids as protection against oxidation: A systematic review and data-mining

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Computer Science, Information Systems

Energy analysis of Internet of things data mining algorithm for smart green communication networks

Ziping Du

COMPUTER COMMUNICATIONS (2020)

Article Health Care Sciences & Services

Data mining information from electronic health records produced high yield and accuracy for current smoking status

T. Katrien J. Groenhof et al.

JOURNAL OF CLINICAL EPIDEMIOLOGY (2020)

Article Food Science & Technology

Enhancing of oxidative stability and quality attributes of olive oil using spirulina (Arthrospira platensis) nanoparticles

Mohamed K. Morsy et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Encapsulation of food ingredients by nanostructured lipid carriers (NLCs)

Maryam Mohammadi et al.

LIPID-BASED NANOSTRUCTURES FOR FOOD ENCAPSULATION PURPOSES, VOL 2 (2019)

Review Computer Science, Information Systems

Data Mining and Information Retrieval in the 21st century: A bibliographic review

Jiaying Liu et al.

COMPUTER SCIENCE REVIEW (2019)

Review Nanoscience & Nanotechnology

Review on nanoparticles and nanostructured materials: history, sources, toxicity and regulations

Jaison Jeevanandam et al.

BEILSTEIN JOURNAL OF NANOTECHNOLOGY (2018)

Article Food Science & Technology

Characteristics and oxidative stability of fish oil nano-liposomes and its application in functional bread

Seyed Mahdi Ojagh et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Article Chemistry, Applied

Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Babak Rasti et al.

FOOD CHEMISTRY (2017)

Article Chemistry, Physical

Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil

Hanna Salminen et al.

JOURNAL OF COLLOID AND INTERFACE SCIENCE (2017)

Article Food Science & Technology

Enhancing oxidative stability of encapsulated fish oil by incorporation of ferulic acid into electrospun zein mat

Huan Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega-3 Fatty Acids

Sami Ghnimi et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

Article Biophysics

Influence of surfactin on physical and oxidative stability of microemulsions with docosahexaenoic acid

Zhenhong He et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2017)

Article Chemistry, Physical

Physicochemical properties and oxidative stability of fish oil nanoemulsions as affected by hydrophilic lipophilic balance, surfactant to oil ratio and storage temperature

Maryam Nejadmansouri et al.

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS (2016)

Article Engineering, Chemical

Enhancing omega-3 fatty acids nanoemulsion stability and in-vitro digestibility through emulsifiers

P. Karthik et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Engineering, Chemical

Encapsulation of fish oil in nanofibers by emulsion electrospinning: Physical characterization and oxidative stability

Pedro J. Garcia-Moreno et al.

JOURNAL OF FOOD ENGINEERING (2016)

Article Agriculture, Multidisciplinary

How the Multiple Antioxidant Properties of Ascorbic Acid Affect Lipid Oxidation in Oil-in-Water Emulsions

Sibel Uluata et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)

Article Chemistry, Applied

Bioavailability of encapsulated resveratrol into nanoemulsion-based delivery systems

Mariarenata Sessa et al.

FOOD CHEMISTRY (2014)

Article Chemistry, Applied

Formation of solid shell nanoparticles with liquid ω-3 fatty acid core

Hanna Salminen et al.

FOOD CHEMISTRY (2013)

Article Agriculture, Multidisciplinary

Nutraceutical nanoemulsions: influence of carrier oil composition (digestible versus indigestible oil) on -carotene bioavailability

Jiajia Rao et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Nutrition & Dietetics

Major physical and chemical changes in oils and fats used for deep frying: Regulation and effects on health

Poliana Cristina Mendonca Freire et al.

REVISTA DE NUTRICAO-BRAZILIAN JOURNAL OF NUTRITION (2013)

Review Chemistry, Multidisciplinary

Casein-based formulations as promising controlled release drug delivery systems

Ahmed O. Elzoghby et al.

JOURNAL OF CONTROLLED RELEASE (2011)

Review Chemistry, Physical

Milk proteins as vehicles for bioactives

Yoav D. Livney

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2010)

Article Biochemistry & Molecular Biology

Oxidative kinetics of salmon oil in bulk and in nanoemulsion stabilized by marine lecithin

Nabila Belhaj et al.

PROCESS BIOCHEMISTRY (2010)

Review Medicine, General & Internal

Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement

David Moher et al.

PLOS MEDICINE (2009)

Article Food Science & Technology

On the kinetics of the autoxidation of fats: influence of pro-oxidants, antioxidants and synergists

UI Brimberg et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2003)